Tiffany Haney
Frying a turkey is a great way to achieve a crispy texture and delicious flavour. While it may seem daunting, with the right equipment and safety measures in place, you can fry a delicious turkey using an electric fryer. This guide will take you through the process step-by-step, from thawing the turkey to achieving the perfect crispy texture.
How to cook a turkey in an electric turkey fryer
| Characteristics | Values |
|---|---|
| Thawing | Refrigerator thawing is the least labor-intensive but requires more time. Cold water thawing takes less time but requires more attention. |
| Oil | Peanut oil is commonly used, but a cheaper option is a frying oil blend. Preheat the oil to 375°F. |
| Turkey preparation | Remove the neck and giblets. Pat dry. Add seasonings, marinades, or injected flavors. |
| Cooking time | Fry for about 3-4 minutes per pound. The turkey is done when the dark meat is at an internal temperature of 175°F to 180°F and all white meat is at an internal temperature of 165°F to 170°F. |
| Resting time | Let the turkey rest for about 20 minutes before carving. |
| Safety | Use heat-resistant gloves and oven gloves or meat forks to handle the turkey. Do not deep fry under a carport or canopy, and never if rain or snow is in the forecast. |
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What You'll Learn
Choosing the right oil
To determine the required oil quantity, you can perform a simple experiment. Take your thawed turkey and place it in the fryer pot. Add water until the turkey is completely covered, making sure there's enough space between the water's surface and the top of the pot to prevent overflowing during frying. Mark the water level, as this will be your oil fill line. This method ensures you know how much oil to use and reduces the risk of overfilling.
Another important consideration is oil temperature. You'll want to heat the oil to around 375° F before carefully lowering the turkey into it. This temperature ensures the oil is hot enough to cook the turkey effectively. It's normal for the oil to bubble and rise when the turkey is added, so don't panic. Just take your time and be cautious to avoid any accidents.
Additionally, safety should be a top priority when deep-frying a turkey. Always wear heat-resistant gloves and ensure you have a clear, well-ventilated area to work in. Never leave the fryer unattended, and if you're cooking outdoors, maintain a safe distance from buildings, vehicles, and flammable structures.
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Preparing the turkey
Firstly, it is important to ensure that your turkey is completely thawed. If you have a frozen turkey, it is recommended to transfer it to the fridge a few days before you intend to cook it, allowing one day of thawing per four pounds of turkey. For example, for a 12-pound turkey, you should allow at least three days for thawing in the refrigerator. This is the preferred method as it is less labour-intensive, although it does require more time. If you are short on time, you can also try the cold-water thawing method. This involves placing the frozen turkey, breast-side down, in a sink filled with cold water, ensuring the water completely covers the turkey.
Once your turkey is thawed, it is time to prepare it for frying. Remove the outer wrapping and take out any giblets from the cavity of the turkey. These giblets, which can include the liver, heart, gizzard, and neck, may be in a bag, or they might be loose. After removing the giblets, pat the turkey dry with a paper towel.
The next step is to season the turkey. You can use a variety of seasonings, marinades, or injected flavours to enhance the taste. One option is to use a rotisserie chicken seasoning, ensuring that it covers all the outer parts of the turkey. You can also try brining the turkey to add extra flavour and moisture.
Before placing the turkey in the fryer, it is important to take some safety precautions. Make sure you are wearing heat-resistant gloves to protect your hands from the hot oil. Additionally, always ensure that your electric fryer is on a flat, level surface, and never leave it unattended while it is heating up or cooking the turkey.
Now, you are ready to begin frying your turkey! However, remember that each step in the process is important to ensure a safe and delicious outcome.
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Preheating the oil
Firstly, determine the amount of oil needed. This will depend on the size of your electric turkey fryer and the size of your turkey. A good rule of thumb is to ensure the oil level is above the turkey but not too close to the top of the fryer to avoid overflow when the turkey is added. Some fryers have a fill line indicated inside, which should not be exceeded. If your fryer doesn't have a fill line, you can try this experiment: place your thawed turkey in the fryer basket and put it in the fryer. Add water until the turkey is barely covered, then remove the turkey and mark the water level. This will be your oil fill guide.
Next, add the oil to your electric turkey fryer. Peanut oil is a popular choice, but a frying oil blend will also work. Turn on your fryer and set it to heat the oil to 375° F. This may take about an hour, so be patient! While the oil is preheating, you can prepare your turkey with seasonings, marinades, or injected flavours. Ensure your turkey is fully thawed, dried, and patted down before adding any seasonings.
It's important to be cautious when preheating oil. Electric turkey fryers can reach high temperatures, so always follow the instructions carefully. Keep an eye on the oil, and if you notice any unusual behaviour, such as smoking or strange sounds, adjust the settings or turn off the fryer if necessary.
Once the oil reaches the desired temperature of 375° F, you're ready to carefully lower the prepared turkey into the hot oil. This step should be done slowly and with control to prevent the oil from bubbling over. Remember to wear heat-resistant gloves and follow all safety precautions.
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Cooking the turkey
Firstly, ensure your turkey is completely thawed. If you are short on time, you can use the cold water method: place the turkey breast-side down in a sink of cool water, ensuring the water covers the top of the turkey. Otherwise, the refrigerator method is the least labour-intensive, but requires more time (one day of thawing per four pounds of turkey).
Next, prepare your fryer. Remove the frying basket and fill the fryer with oil to the indicated fill line. Do not fill above this line. Preheat the oil to 375°F. This may take about an hour.
While the oil is heating, prepare your turkey. Remove the turkey from its wrapping and take out any giblets from the cavity. Pat the turkey dry and place it breast-side up in the frying basket. You can now season the turkey as desired.
Once the oil is heated, place the basket in the fryer for 30 seconds. Remove the basket and slowly lower the turkey into the oil. Be cautious during this step as the oil will bubble and rise. Turn the burner back on and cook the turkey for about 3-4 minutes per pound. The turkey is done when the dark meat reaches an internal temperature of 175-180°F and the white meat reaches 165-170°F.
When the turkey is cooked, slowly lift it from the fryer and place it on a platter or paper towels to drain. Allow the turkey to rest for 20 minutes before serving or carving.
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Resting the turkey
Let the turkey rest for at least 20 minutes before removing it from the rack or basket. This allows the juices to redistribute and ensures that the turkey stays moist and juicy. During this time, you can turn off the burner and cover the pot to let things cool down, or you can fry other foods like french fries or chicken wings.
It is important to note that the turkey may not be fully immersed in the oil while frying, which can cause the top part of the breast to remain white even though it is cooked to the proper internal temperature. Therefore, it is crucial to use a thermometer to check the internal temperature of the turkey to ensure it is fully cooked before resting it. The target internal temperature for dark meat is 175°F to 180°F, while for white meat, it is 165°F to 170°F.
After resting, you can carve the turkey and serve it. It is now ready to be enjoyed!
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Frequently asked questions
Remove the turkey from its wrapping and take out any giblets from the cavity. Pat the turkey dry and place it in the basket, breast-side up. You can season the turkey at this stage.
The amount of oil you need depends on the size of your fryer and the size of your turkey. You can work out how much oil you need by placing your thawed turkey in the fryer basket and filling it with water until the turkey is barely covered. Remove the turkey and mark the water line, this is your oil fill line.
Preheat the oil in the fryer to 375° F.
Cook the turkey for 3 to 4 minutes per pound. The turkey is done when the dark meat reaches an internal temperature of 175° F to 180° F and all white meat reaches an internal temperature of 165° F to 170° F.
